Swamp Cooking Thread

mister d · Post by **mister d** » Thu Jun 16, 2022 10:23 am

Last night I threw caution to the wind and ordered (demanded!) a side of tartar for my chicken sandwich, rather than the standard mayo. I will never look back.

Giff · Post by **Giff** » Thu Jun 16, 2022 10:32 am

You sir, are a genius. I'm going to try that next time.

Ryan · Post by **Ryan** » Thu Jun 16, 2022 11:10 am

You're lucky they didn't bring you raw chicken! INACCURATE FOOD WORDPLAY HUMOR.

EnochRoot · Post by **EnochRoot** » Thu Jun 16, 2022 11:18 am

I think I mentioned this here maybe this past winter, but last Xmas I had a grilled mahi-mahi "rachel" sandwich (Russian dressing, Swiss cheese) on marble rye bread.

It was freakin glorious.

govmentchedda · Post by **govmentchedda** » Thu Jun 16, 2022 11:22 am

EnochRoot wrote: ↑Thu Jun 16, 2022 11:18 am I think I mentioned this here maybe this past winter, but last Xmas I had a grilled mahi-mahi "rachel" sandwich (Russian dressing, Swiss cheese) on marble rye bread.

It was freakin glorious.

I've had a grouper Reuben before and it was amazing as well.

rass · Post by **rass** » Thu Jun 16, 2022 11:43 am

I had a fish-based "reuben" once and while I'm disappointed in either myself for not documenting it with a photo or google photos for losing it I did verify it's on the menu so I didn't imagine it. Pretty sure I had the flounder.

EnochRoot · Post by **EnochRoot** » Thu Jun 16, 2022 12:09 pm

It pops the way perfectly cooked shrimp does when met with the right amount of garlic/scampi.

HaulCitgo · Post by **HaulCitgo** » Thu Jun 16, 2022 12:15 pm

Im in for the tatah sauce on the chicken but it ranges in quality too much. I want the little bits of pickle and the horseradish(?) but ive had more or less ranch before.

mister d · Post by **mister d** » Thu Jun 16, 2022 12:48 pm

Quality is 100% why I got it on the side rather than on the sandwich. Sometimes you get the mass produced overly sweet shit but this was not.

DaveInSeattle · Post by **DaveInSeattle** » Thu Jun 16, 2022 1:04 pm

mister d wrote: ↑Thu Jun 16, 2022 10:23 am Last night I threw caution to the wind and ordered (demanded!) a side of tartar for my chicken sandwich, rather than the standard mayo. I will never look back.

Here in Seattle, tartar sauce is a common side to go with fries, instead of ketchup.

Giff · Post by **Giff** » Thu Jun 16, 2022 1:29 pm

Speaking of Reubens we have several local BBQ places that do them on Thursdays so we had one today. So damn good every time.

sancarlos · Post by **sancarlos** » Sun Aug 14, 2022 3:45 pm

I can’t make bagels like chef AB, but I’ve had a busy weekend.

Yesterday I made two great loaves of bread that featured whole wheat, flax meal, sunflower seeds, toasted flax seeds, and oatmeal. Today, I made a couple big jars of peanut butter. So good.

elflaco2 · Post by **elflaco2** » Tue Aug 16, 2022 6:41 pm

Four and eight ounce jars of berry hot (saucy)jam available..
Pm me.

Pruitt3 · Post by **Pruitt3** » Thu Aug 25, 2022 5:50 pm

A really simple recipe for boneless breasts of thighs that always works.

Oven Baked Chicken Breast

I served it with garlic noodles and baked sweet potatoes, and I am a hero.

govmentchedda · Post by **govmentchedda** » Thu Aug 25, 2022 7:04 pm

While I don't enjoy cutting off the bone, I much prefer a bone in skin on thigh. In fact, it's what's for dinner tonight.

Giff · Post by **Giff** » Fri Aug 26, 2022 8:45 am

govmentchedda wrote: ↑Thu Aug 25, 2022 7:04 pm While I don't enjoy cutting off the bone, I much prefer a bone in skin on thigh. In fact, it's what's for dinner tonight.

I prefer the boneless skinless ones. And that's what we had for dinner!

sancarlos · Post by **sancarlos** » Fri Aug 26, 2022 10:19 am

It’s a funny thing. I like the skin on if we bake it, skin off if I grill it. Skin on for a marinade, skin off got a rub. And if it’s going to be skin off, I’ll buy it with skin on to save a buck a pound, then pull it off, myself.

Giff · Post by **Giff** » Fri Aug 26, 2022 10:27 am

We use cheap Kroger brand marinade. Teriyaki last night with steamed riced and zucchini. Always a hit.

Steve of phpBB · Post by **Steve of phpBB** » Fri Aug 26, 2022 1:13 pm

Giff wrote: ↑Fri Aug 26, 2022 8:45 am
govmentchedda wrote: ↑Thu Aug 25, 2022 7:04 pm While I don't enjoy cutting off the bone, I much prefer a bone in skin on thigh. In fact, it's what's for dinner tonight.
I prefer the boneless skinless ones. And that's what we had for dinner!

We were supposed to have boneless skinless thighs for dinner last night, but some moron completely forgot to check whether he was buying the boneless skinless ones or the regular ones.

Giff · Post by **Giff** » Fri Aug 26, 2022 1:25 pm

Ha!

Leftover with some ramen today for lunch. So good!

govmentchedda · Post by **govmentchedda** » Fri Aug 26, 2022 2:16 pm

Steve of phpBB wrote: ↑Fri Aug 26, 2022 1:13 pm
Giff wrote: ↑Fri Aug 26, 2022 8:45 am
govmentchedda wrote: ↑Thu Aug 25, 2022 7:04 pm While I don't enjoy cutting off the bone, I much prefer a bone in skin on thigh. In fact, it's what's for dinner tonight.
I prefer the boneless skinless ones. And that's what we had for dinner!
We were supposed to have boneless skinless thighs for dinner last night, but some moron completely forgot to check whether he was buying the boneless skinless ones or the regular ones.

I'll be right over to help you out.

A_B · Post by **A_B** » Thu Sep 01, 2022 7:32 am

A_B wrote: ↑Sat Mar 20, 2021 6:13 pm
A_B wrote: ↑Sat Mar 20, 2021 3:38 pm Some steaks in the sous vide. Let’s see if the perfect record holds up.
Still perfect.

Did a couple of sirloins for the others and put me a big ribeye in last night. Holy shit that ribeye is the best steak I've ever made at home. I went feral at the end and was just gnawing as much as I could get.

Giff · Post by **Giff** » Thu Sep 01, 2022 7:54 am

We had strips last night. I have those down to perfection.

elflaco2 · Post by **elflaco2** » Sun Sep 18, 2022 4:19 pm

i have 8 hot jam jars going out...
1 for chedda.. who the rest for?

The Sybian · Post by **The Sybian** » Mon Sep 19, 2022 6:26 am

elflaco2 wrote: ↑Sun Sep 18, 2022 4:19 pm i have 8 hot jam jars going out...
1 for chedda.. who the rest for?

Me!

L-Jam3 · Post by **L-Jam3** » Mon Sep 19, 2022 7:06 am

Hot jam? Hot damn!

mister d · Post by **mister d** » Fri Oct 14, 2022 1:14 pm

Anyone have a good chicago deep dish recipe? I found a cooks illustrated one here but curious if that's the go-to. My 7 year old, partially honest and partially because she saw it pissed me off, says its the best pizza in the world.

govmentchedda · Post by **govmentchedda** » Fri Oct 14, 2022 1:17 pm

I'm back on my sourdough baking bullshit. Loaf 2.1 was smaller than I'd been making during the 1.0 era, but delicious and well proofed and risen. Loaves 2.2a and 2.2b should have been made by someone more sober and never made it past the proofing stage. Loaves 2.3a and 2.3b are on their second rise currently. Will report back later, hopefully with a photo.

A_B · Post by **A_B** » Fri Oct 14, 2022 1:17 pm

I think I shall make bagels this weekend!

Pruitt3 · Post by **Pruitt3** » Fri Oct 14, 2022 1:28 pm

It's chilly out today, time for pea soup!

wlu_lax6 · Post by **wlu_lax6** » Fri Oct 14, 2022 2:08 pm

My daughter and I will be making these this weekend.
https://lifehacker.com/make-these-mummy ... 1849645327

GoodKarma · Post by **GoodKarma** » Fri Oct 14, 2022 3:02 pm

mister d wrote: ↑Fri Oct 14, 2022 1:14 pm Anyone have a good chicago deep dish recipe? I found a cooks illustrated one here but curious if that's the go-to. My 7 year old, partially honest and partially because she saw it pissed me off, says its the best pizza in the world.

I just get a crust mix from the store and use cast iron. Use whatever sauce/ingredients you like and it's been as good as anything else. I have a simple sauce recipe: 1 28oz can of San Marzano tomatoes; drain then hand crush to whatever consistency you like. Add 1-2 tbsp. of EVOO and then salt, pepper and oregano to taste...usually a tsp or so of each. You can play around with the ingredients...add garlic (I used minced), red pepper flakes, sugar (if you want to reduce the acidity), Italian seasoning, etc. Possibilities are endless.

EnochRoot · Post by **EnochRoot** » Sat Oct 15, 2022 12:50 pm

Bought a Chefman Toast/AirFryer/Dehydrator today. It’ll be delivered tomorrow.

Giggity.

HaulCitgo · Post by **HaulCitgo** » Mon Oct 17, 2022 3:52 pm

The woman asks me to make pasta as soon as I walk in cause she has a call. So she overfills a pot. Dumps pasta in before she even turns on the flame. No timer. Largest eye full flame. And leaves the handle sticking out before she leaves and goes upstairs. The woman is 46.

mister d · Post by **mister d** » Mon Oct 17, 2022 3:58 pm

That feels like intentional incompetency.

Rush2112 · Post by **Rush2112** » Mon Oct 17, 2022 4:02 pm

My wife thinks that you can cook basically everything in any type of pan with no oil of any kind.

GoodKarma · Post by **GoodKarma** » Mon Oct 17, 2022 4:30 pm

Well it is International Pasta Day so maybe that's some sort of celebration?

mister d · Post by **mister d** » Mon Oct 17, 2022 4:37 pm

Rush2112 wrote: ↑Mon Oct 17, 2022 4:02 pm My wife thinks that you can cook basically everything in any type of pan with no oil of any kind.

Man, the worst I can really complain about is putting something in the oven before the preheat and not adjusting the timing.

EnochRoot · Post by **EnochRoot** » Mon Oct 17, 2022 6:24 pm

EnochRoot wrote: ↑Sat Oct 15, 2022 12:50 pm Bought a Chefman Toast/AirFryer/Dehydrator today. It’ll be delivered tomorrow.

Giggity.

First meal: (all air-fried) turkey breasts in paprika and garlic, rosebud (purple) potatoes in salt and cracked pepper, and zucchini chips.

The zucchini chips are last in so we'll know soon how it turned out.

duff · Post by **duff** » Mon Oct 17, 2022 8:38 pm

mister d wrote: ↑Mon Oct 17, 2022 4:37 pm
Rush2112 wrote: ↑Mon Oct 17, 2022 4:02 pm My wife thinks that you can cook basically everything in any type of pan with no oil of any kind.
Man, the worst I can really complain about is putting something in the oven before the preheat and not adjusting the timing.

Same here, but it bugs the ever loving shit out of me.